Bacteriocins of lactic acid bacteria

568 Pages·1993·4.35 MB·English

by  Dallas G Hoover

BACTERIOCINS OF
LACTIC ACID BACTERIA
Dallas G. Hoover
Department of Food Science, University of Delaware,
Newark, Delaware
Larry R. Steenson
Raskas Foods, Inc., St. Louis, Missouri
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Table of Contents
Cover image
Title page
FOOD SCIENCE AND TECHNOLOGY
Copyright
DEDICATION
ACKNOWLEDGMENTS
Contributors
Foreword
Preface
Chapter 1: Antimicrobial Proteins: Classification,
Nomenclature, Diversity, and Relationship to Bacteriocins
Publisher Summary
I Introduction
II Colicins
III Killer Toxins, Yeast Antimicrobial Proteins
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IV Thionins, Plant Antimicrobial Proteins
V Defensins, Animal Antimicrobial Proteins
VI Conclusions
Acknowledgments
Chapter 2: Screening Methods for Detecting Bacteriocin
Activity
Publisher Summary
I Historical Perspective
II Agar Diffusion Techniques
III Liquid Media
IV Titration of Bacteriocins: Critical Dilution Method
V Survivor Counts
Chapter 3: Biochemical Methods for Purification of
Bacteriocins
Publisher Summary
I Introduction
II Detection and Assay of Bacteriocin Activity
III Production of Bacteriocins
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IV Bacteriocin Purification
V Applications of Purified Bacteriocins
VI Summary
Chapter 4: Applications and Interactions of Bacteriocins from
Lactic Acid Bacteria in Foods and Beverages
Publisher Summary
I Introduction
II Using Bacteriocinogenic Lactic Acid Bacteria and
Bacteriocins to Control Food-Borne Pathogens
III Using Bacteriocinogenic Lactic Acid Bacteria and
Bacteriocins to Direct Food and Beverage Fermentations
IV Factors Affecting the Efficacy of Bacteriocins in Foods
and Beverages
V Assays for Bacteriocins in Foods
VI Regulatory (United States) and Safety Considerations
Acknowledgments
Chapter 5: The Molecular Biology of Nisin and Its Structural
Analogues
Publisher Summary
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I An Historical Perspective of Nisin
II Significance of Posttranslationally Modified Peptides
III Lantibiotics Could be Adapted to Multiple Purposes
IV A Dilemma Posed by Nisin Resistance
V The Molecular Biology of Nisin Biosynthesis Is of
Unknown Complexity
VI Cloning of the Genes for the Nisin and Subtilin Precursor
Peptides
VII Evolutionary and Functional Relationships between Nisin
and Subtilin Implied by Comparison of Their Structural
Genes
VIII Expression of the Genes for Nisin and Subtilin and
Characterization of Their Transcripts
IX The Ability to Produce Subtilin Can Be Transferred
among Strains of Bacillus subtilis
X The Ability to Produce Nisin Can Be Transferred between
Strains of Lactococcus lactis
XI What is Known about the Organization of Genes
Associated with Nisin Biosynthesis
XII What is Known about the Organization of Genes
Associated with Subtilin Biosynthesis
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XIII Strategies and Systems to Express the Structural Genes
for Nisin and Other Lantibiotics
XIV Processing of Chimeric Precursor Peptides
XV Production of Natural and Engineered Nisin Analogues in
Bacillus subtilis
XVI Structural and Functional Analysis of Lantibiotic
Analogues: The Dehydro Residues Provide a Window
through Which the Chemical State of Nisin and Subtilin Can
Be Observed
XVII Conclusions and Future Prospects
Acknowledgments
Chapter 6: Nonnisin Bacteriocins in Lactococci:
Biochemistry, Genetics, and Mode of Action
I. Summary
II Introduction
III Nomenclature
IV Diplococcin
V Lactostrepcins
VI Lactococcins
VII Conclusions and Future Prospects
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Acknowledgments
Chapter 7: Molecular Biology of Bacteriocins Produced by
Lactobacillus
Publisher Summary
I Introduction
II Evidence and Roles
III Classification and Biochemical Characteristics
IV Genetic Organization of Bacteriocin Operons
V Common Processing Sites in Peptide Bacteriocins
VI Perspectives and Conclusions
Acknowledgments
Chapter 8: Pediocins
Publisher Summary
I Introduction
II Description of the Genus Pediococcus
III Bacteriocin Activity in Pediococci
IV Pediocin AcH
V Additional Studies of Pediocins in Meat Systems
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VI Other Potential Applications for Pediocins
Acknowledgments
Chapter 9: Bacteriocins from Carnobacterium and
Leuconostoc
Publisher Summary
I Description of the Genera Carnobacterium and Leuconostoc
II Habitats and Sources of Carnobacterium and Leuconostoc
Species
III Bacteriocins Produced by Carnobacterium and
Leuconostoc Species
IV Chemical Characterization of Leuconostoc and
Carnobacterium Bacteriocins
V Potential for Application of Carnobacteriocins or Leucocin
A in Meat Preservation
Chapter 10: Bacteriocins from Dairy Propionibacteria and
Inducible Bacteriocins of Lactic Acid Bacteria
Publisher Summary
I Bacteriocins from Dairy Propionibacteria
II Inducible Bacteriocins of Lactic Acid Bacteria
Acknowledgment
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Chapter 11: Regulatory Aspects of Bacteriocin Use
Publisher Summary
I Introduction
II Characteristics of Bacteriocins
III Potential Uses of Bacteriocins or Bacteriocin-Producing
Organisms in Foods and Pharmaceuticals
IV Factors Affecting Regulatory Approval of Bacteriocins As
Food Ingredients
V Factors Affecting Regulatory Approval of Naturally
Occurring Bacteriocin-Producing Strains
VI Factors Affecting Regulatory Approval of Genetically
Engineered Bacteriocin-Producing Strains
VII Players in the Regulatory Arena
VIII Future Challenges
IX Conclusion
Chapter 12: Future Prospects for Research and Applications
of Nisin and Other Bacteriocins
Publisher Summary
I From Past to Present
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